Celiac/Gluten FreeFebruary-March 2013

Gluten-Free Prosciutto Cups with Pear Fig Chutney

SERVES 6

The saltiness of prosciutto, the sweetness of chutney and the peppery bite of arugula combine for a real treat. Get them while you can, as these inspired appetizers will disappear fast. It’s best to assemble this dish just before serving. If your deli counter has a selection of prosciutto, request one of the less salty options. A slightly thicker slice will make forming the cups easier.

3 ripe pears, peeled, cored and diced
1 cup dried Mission figs, stems
    discarded, chopped
1 shallot, finely chopped
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon lemon zest
12 slices prosciutto
½ cup arugula

1. To make Pear Fig Chutney, combine pears, figs, shallot, honey, cinnamon, cloves and lemon zest in a medium saucepan. Heat over medium heat until pears begin to sizzle. Then reduce heat to medium-low and simmer covered, stirring occasionally, for 15 minutes.

2. Preheat oven to 375°F.

3. Cut each slice of prosciutto into about four rectangles (not lengthwise). Press about 4 pieces, slightly overlapping, into each cup of a mini-muffin tin to form 12 cups. Place in preheated oven and bake 10 minutes or until crispy. (Be careful not to burn the prosciutto.) Place prosciutto cups on a paper towel and let cool.

4. To serve, place 3 or 4 arugula leaves in the bottom of each cup. Top with a spoonful of Pear Fig Chutney.

Each serving contains 202 calories, 3g total fat, 1g saturated fat, 0g trans fat, 22mg cholesterol, 755mg sodium, 38g carbohydrate, 6g fiber, 9g protein.

TIP: Spread extra Pear Fig Chutney on gluten-free crackers or toast or stir it into gluten-free oatmeal and yogurt. It will keep in the fridge for a week or more.

Matthew Kadey, RD, (muffintinmania.com) is a dietitian and author of The Muffin Tin Chef.

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